Keto Recipes

Keto Lemon Pudding Recipe

(Camila Kost version) INGREDIENTS (16 servings) PUDDING  250 g of cream cheese  9 eggs   150 g of coconut flour   100 g of erythritol  115 g of butter  , at room temperature  1 teaspoon of vanilla essence  ½ tablespoon baking powder  1 tablespoon lemon juice  1 teaspoon grated lemon peel GLAZED  1 splash of lemon   55 g of erythritol powdered (or half a sachet of stevia + 30 g of cream cheese)  50 g of cream .  PREPARATION 1. Preheat the oven to 180°C  . 2. In a large bowl, whisk  the butter , cream cheese, erythritol and vanilla essence. Add the eggs, one at a time, and beat. 3. Add all the dry ingredients: the coconut flour  , baking powder. Stir well until a smooth paste forms. Season with lemon juice and zest, taste, and adjust the flavor and sweetness. 4. Pour the mixture into a bread pan  , previously greased with butter (or covered with parchment paper). 5. Bake for 90 minutes  , or until a toothpick inserted in the center comes out clean. 6. Let the pudding cool for 10 minutes and unmold. 7. In a medium bowl, whisk the erythritol powder with the cream and lemon juice. Pour over the cooled pudding. 8. Enjoy!  .  TIP: Other pudding options: dark chocolate chips, cinnamon, berries, or marbled chocolate (add cocoa powder to half of the mix). DOWNLOAD THE RECIPE

Keto brownie recipe

(Camila Kost version) INGREDIENTS (10 servings)  100 g of ghee butter  100 g of 75% cocoa chocolate   100 g of hazelnut flour   65 g of erythritol  2 eggs   2 teaspoons of vanilla essence .  PREPARATION 1. Preheat the oven to 180°C  . 2. Cook the hazelnuts in a pan over medium heat  until lightly browned. Be careful not to burn them. 3. Remove the peel with a paper towel (parts of the peel may remain) and process until crushed. 4. Place the butter and the chocolate in a microwave-safe bowl, melt them in the microwave in 20-second intervals. 5. Add the erythritol and vanilla essence. Beat well  until integrated. 6. Add the eggs and hazelnut flour . Beat again until the brownie batter forms. 7. Pour the mixture into a small baking pan covered with parchment paper (I used a loaf pan)  ). 8. Bake for 30 to 40 minutes  (depending on whether you like them more or less cooked). Let cool for 15 minutes before removing from the mold and cutting. 9. Enjoy!  .  TIP: For a 2.0 version, add chocolate chips to the mix or decorate the brownie with crushed hazelnuts.  , before putting it in the oven!

Fried konjac rice recipe

Ingredients: 2 cloves of garlic Konjac rice 2 Eggs 2 tablespoons of apple cider vinegar Chives or spring onions Avocado oil, ghee, salt and pepper Ghee butter 1 tbsp Elaboration: Fry the garlic slices in avocado oil until lightly browned. Set the garlic oil aside, leaving only half a tablespoon in the pan with another half tablespoon of clarified butter (ghee) . Sauté the konjac rice with salt and pepper until the rice begins to pop. Set the rice aside and add a tablespoon of apple cider vinegar . When the vinegar is heated, mix it with the rice. Push the rice aside and add the beaten eggs to make soft scrambled eggs. Mix and cover with eggs until set. Garnish with chives, fried garlic chips, and serve the garlic oil on the side! ENJOY

Konjac rice recipe with chicken

Konjac rice with chicken Konjac rice 150 gr. 200 grams of chicken cut into pieces 1 glass of chicken broth 1 tablespoon chopped fresh onion 1 clove of garlic, minced 1 ñora (sun-dried pepper) a pinch of salt and pepper Optional: spices for chicken or paella that do not contain sugar We start with the  Konjac Rice : We open the package and pour the contents into a colander. We discard the preserving liquid and rinse the rice with fresh water. We place the rice in a cup and cover it with very hot chicken broth. We let it sit for 7 to 10 minutes. We scald the ñora: We break the dried pepper with our fingers or scissors, removing the seeds and stem. We place the pepper in a cup and cover with boiling water. Let it sit for 10 minutes. We precook the onion and garlic : place them in a covered microwave-safe container and steam them for 30 seconds to a minute at full power. This mimics a sauté without using any oil. We cut the chicken into small cubes : it is easiest to use breast, but I prefer to use thigh and drumstick because they are tastier. Place the chicken in a frying pan on the stove . Cook for a couple of minutes over high heat, until all the pieces are well browned. We lower the heat and We add the precooked onion and garlic to the pan. We stir a couple of times. We remove the pieces of pepper from the water. We can scrape the flesh of the pepper using a spoon or simply chop everything very finely using a knife. We put the pepper in the pan and add 7 or 8 tablespoons of broth. in which we had been soaking the konjac rice. We let it cook for about 10 minutes, so the chicken is tender. During this time, the broth will reduce and form a sauce. We add the Konjac rice drained into the pan and stir , cooking for 2 more minutes, so that the rice mixes with the chicken and sauce. We serve with a little fresh parsley. Enjoy! Time: 15 minutes preparation + 15 minutes cooking

Keto arepa recipe

INGREDIENTS (4 servings)  100 g of  almond flour  60 g of cream cheese  1 teaspoon of xanthan gum  20 g of butter , melted (+ for cooking)  1 egg   1 pinch of salt  PREPARATION 1. Combine all the ingredients in a large bowl: almond flour , cream cheese, xanthan gum,  butter , egg and salt. Mix  and knead until a dough forms. 2. Let the dough rest for 5 minutes  and divide by 4. 3. Shape the dough into discs. If you find it difficult to handle, lightly grease your hands with oil. 4. Heat a pan with butter over very low heat  Cook the bread covered for 5 minutes.  or until the bottom is golden brown. Flip and cook, covered, for 5 more minutes. 5. Enjoy! 

Keto Japanese pancakes recipe

Keto cauliflower hummus recipe

Version by Camila Kost 🛒 INGREDIENTS (4 servings) ▪️ 250 g raw cauliflower florets ▪️ 1/2 tablespoon of tahini ▪️ 2 cloves of garlic ▪️ 2 teaspoons of lemon juice ▪️ 2 tablespoons of olive oil ▪️ 1 tablespoon of water ▪️ Necessary amount of salt, smoked paprika and olive oil. 👩‍🍳 PREPARATION 1. In a large microwave-safe bowl, add the cauliflower, garlic, 1 tablespoon of oil, the water, and half a teaspoon of salt. Microwave for approximately 15 minutes, in 5-minute intervals, or until the cauliflower is soft and darkened. 2. Place the cauliflower mixture in a food processor. Add the lemon juice, tahini (optional), 1 tablespoon of olive oil, and a pinch of salt. Blend until smooth and creamy, adjusting the seasoning if necessary. 3. Serve the hummus in a bowl and drizzle with olive oil and a pinch of paprika. 4. Enjoy! 😋 . Only 2.7g per serving 💡 TIP: Pair hummus with celery, cabbage chips, or our keto cracker and bread recipes.

Keto Blue Cheese Sauce Recipe

Ingredients 140 g blue cheese 180 ml Greek yogurt (4% fat) 120 ml mayonnaise 120 ml whipping cream salt and pepper 2 tbsp. finely chopped fresh parsley Instructions Place the cheese in a small bowl and use a fork to break it up into coarse pieces. Add the yogurt and mayonnaise and mix well. Let it sit for a few minutes to allow the flavors to develop. Season to taste. Thin with water or whipping cream if necessary. Tips This dressing can be stored for 3-4 days in the refrigerator.

Keto Taco Recipe

INGREDIENTS Coconut wraps 100 g minced meat 1 spring onion 50 ml of pureed tomatoes 1/2 avocado 1 small garlic clove Juice of 1/2 lime Salt and pepper 1 tablespoon olive oil for frying and brushing the cups Optionally as a cover: Grated cheese tomato yogurt PREPARATION Step 1 For the taco cups: Place the wraps on a 6-inch plate and cut them to fit perfectly in a muffin tin. You can also cut them into small squares. Leftovers can be used to make delicious tortilla chips. Brush the wraps with a little olive oil and place them in muffin tins. It's important to make sure the bottom is covered. Bake for 5 to 10 minutes at 180°C until crispy. Then remove it from the oven and let it cool completely. Step 2 For the taco cup filling: Fry the minced meat in a pan with a little olive oil. Cut the onion into thin rings, peel the garlic, chop it finely, and add it to the minced meat. Then deglaze with the tomatoes and let everything simmer. Season to taste with salt and pepper. Mash the avocado with the lime juice using a fork until a creamy paste forms and season to taste. Step 3 Put together: Now fill the cups with the ground beef mixture, add the avocado mixture, and top it with a little yogurt, sliced ​​tomatoes, and grated cheese.

Ferrero Rocher Recipe

These Ferrero chocolates are delicious! And so easy to make. INGREDIENTS: Crunchy organic cocoa and hazelnut spread (refrigerate for about 3 hours to allow it to set) Whole hazelnuts Small chopped hazelnuts PREPARATION: Take a tablespoon of cream, make a small ball with your hands about 3 cm in size, and place a whole hazelnut in the middle. Then you make a batter with the chopped hazelnuts or other nuts. You put the balls in the refrigerator for an hour so they harden a little. And enjoy it!!! It's truly wonderful.

WE TELL YOU WHAT "BULLETPROOF COFFEE" IS

Bulletproof Coffee, also known as butter coffee, keto coffee, or Bulletproof, is a beverage made with quality fats. Created by Bulletproof founder Dave Asprey, it's an energizing, keto-friendly coffee drink. It is an incredible source of energy for the body and mind! When you drink Bulletproof Coffee, you'll feel full and energized for hours. To make it, mix freshly brewed coffee, MCT oil, and grass-fed butter or Ghee butter . INGREDIENTS 1 cup of brewed coffee (beans or ground) 1 to 2 tbsp C8 MCT Coconut Oil 1-2 tsp. Ghee butter . Bulletproof Tip: If you're new to MCT oil, start with 1 tsp and work your way up to 2 tbsp as the days go by. INSTRUCTIONS Prepare 1 cup of coffee. Add coffee, C8 MCT coconut oil , and butter or ghee to a blender. Blend for 20 to 30 seconds until it resembles a creamy latte. Enjoy! Bulletproof Tip: If you don't have a blender, add the entire contents to a large mug and use a milk frother until the mixture is creamy and foamy. Yields: 1 cup NUTRITIONAL INFORMATION (1 CUP) Calories: 230 Fat: 25g Saturated fat: 21g Carbohydrates: 0g Protein: 0g Fiber: 0g Sugar: 0g Salt: 0 mg

CHEESES ON THE KETOGENIC DIET

Is it advisable to eat cheese on the ketogenic diet ? In some cases, yes. Keep in mind that dairy is digested differently by each person; some people can eat large amounts of it, while others can eat just a small amount and experience intestinal inflammation. Below we detail the carbohydrates per 100 grams of some of the cheeses recommended for Keto. 0.5 carbs/100 gr: Brie, Camembert, Manchego, Gouda, Grana Padano. 1 to 3 carbs/100g: Blue cheeses 2.5 carbs/100 gr: Goat cheese 3 carbs/100 gr: Mozzarella 4 carbs/100 gr: Parmesan, Feta cheese, Fresh cheese, 4 to 7 carbs/100 gr: Ricotta 5 to 7 carbs/100 gr: Cream cheese And you, which one do you like the most?